Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines.

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🔗 View Article (PMID 1910524)

Published in Crit Rev Food Sci Nutr on January 01, 1991

Authors

J J Macheix1, J C Sapis, A Fleuriet

Author Affiliations

1: Laboratoire de Physiologie Végétale Appliquée, Université Montpellier II, Montpellier, France.

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